Volcano Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Cheddar cheese

  1 oz or 28g

• Bacon

  Raw, cured pork

  6 strip or 72g

• Barbecue sauce

  1 tbsp or 18g

• Sour cream

  Reduced fat, cultured

  6 tbsp or 90g

• Pepper or hot sauce

  Ready-to-serve

  3 tbsp or 43g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

Directions

1. Wrap your potatoes in foil and bake for 25 minutes at 425 degrees F. Remove from oven and reduce oven temp to 400 degrees F.
2. Leave to cool slightly, unwrap and cut the top and bottom off the potato.
3. Hollow out the potatoes, leaving a little potato at the bottom to hold in the ingredients.
4. Stick in a large chunks of cheese, ensuring that some cheese towers 1/4 inch or so above the top of the volcano.
5. Wrap 3 rashers of bacon around each potato, and stick in some toothpicks to hold the bacon in place while it bakes.
6. Pop them down on a tray and bake for 30 minutes. Bring out, glaze with bbq sauce, then return to the oven for a further 10 minutes.
7. Mix together the sour cream and hot sauce, dollop on top of the volcanoes and sprinkle over a little spring onion.